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    You are in: Home / Recipes / Mustard-Rubbed Roast Turkey With Mushroom Gravy Recipe
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    Mustard-Rubbed Roast Turkey With Mushroom Gravy

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 20 mins

    20 mins

    4 hrs

    lazyme's Note:

    From Bon Appétit, November 1999. Lots of rave reviews on this one on epicurious.com. Times do not include brining the turkey for 1-2 days.

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    Ingredients:

    Servings:

    Units: US | Metric

    Turkey

    Gravy

    Directions:

    1. 1
      For turkey:.
    2. 2
      Coarsely puree first 7 ingredients in processor.
    3. 3
      Reserve 1/2 cup mustard mixture in bowl; cover and chill.
    4. 4
      Rinse turkey inside and out; pat dry.
    5. 5
      Slide hand under skin of turkey breast, legs and thighs to loosen skin.
    6. 6
      Using hand, spread 1 cup mustard mixture under skin over turkey breast, legs and thighs.
    7. 7
      Spread remaining mustard mixture inside main cavity.
    8. 8
      Place turkey on rack in large roasting pan.
    9. 9
      Slide pan with turkey into large plastic bag (about 30-gallon capacity).
    10. 10
      Close bag; refrigerate turkey at least 1 day and up to 2 days.
    11. 11
      Position rack in bottom third of oven; preheat to 325°F
    12. 12
      Remove pan with turkey from bag.
    13. 13
      If stuffing turkey, spoon stuffing loosely into main cavity.
    14. 14
      Tuck wing tips under turkey; tie legs together loosely.
    15. 15
      Spread 1/2 cup chilled mustard mixture all over turkey.
    16. 16
      Roast 2 hours.
    17. 17
      Baste with 1/2 cup broth.
    18. 18
      Continue to roast until turkey is brown and thermometer inserted into thickest part of thigh registers 180°F, basting frequently with remaining 1 1/2 cups broth and pan juices and covering loosely with foil if browning too quickly, about 1 hour 30 minutes longer if unstuffed and 2 hours longer if stuffed.
    19. 19
      Transfer turkey to platter.
    20. 20
      Tent loosely with foil; let stand 30 minutes.
    21. 21
      Reserve pan juices for gravy.
    22. 22
      For gravy:.
    23. 23
      Pour pan juices into large measuring cup.
    24. 24
      Spoon off fat, reserving 2 tablespoons.
    25. 25
      Heat 2 tablespoons turkey fat in heavy large skillet over medium-high heat.
    26. 26
      Add mushrooms to skillet; saute until brown and tender, about 15 minutes.
    27. 27
      Add enough broth to pan juices to measure 3 1/2 cups.
    28. 28
      Add 3 1/2 cups pan-juice mixture and cream to mushrooms.
    29. 29
      Boil 8 minutes to blend flavors.
    30. 30
      Mix cornstarch and 1/4 cup broth in small bowl.
    31. 31
      Mix into gravy.
    32. 32
      Continue to boil until gravy thickens, about 1 minute; season with salt and pepper.
    33. 33
      Serve turkey with gravy.

    Ratings & Reviews:

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    Nutritional Facts for Mustard-Rubbed Roast Turkey With Mushroom Gravy

    Serving Size: 1 (762 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 1395.6
     
    Calories from Fat 724
    51%
    Total Fat 80.5 g
    123%
    Saturated Fat 21.6 g
    108%
    Cholesterol 510.2 mg
    170%
    Sodium 787.3 mg
    32%
    Total Carbohydrate 6.5 g
    2%
    Dietary Fiber 1.6 g
    6%
    Sugars 1.4 g
    5%
    Protein 152.8 g
    305%

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